Lemon Curd Bars
Ingredients
⅔ cup lemon juice
½ cup white sugar
½ teaspoon kosher salt
7 egg yolks
Zest of 4–6 lemons
1 whole egg
1 (6-inch) pie crust of choice, pre-baked
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Instructions
In a small saucepan, combine lemon juice with sugar and salt. Place over low heat.
In a separate bowl, whisk together egg yolks, zest, and the whole egg using Hand Blender Whisk Attachment on the lowest speed.
Once the citrus mixture reaches a simmer, slowly drizzle hot liquid into the egg mixture in a thin, steady stream while whisking constantly. This prevents the eggs from scrambling.
Return mixture to the saucepan. Cook over the lowest heat possible, whisking continuously for 30 seconds to 1 minute, until the mixture thickens into a curd-like consistency.
Pour the lemon curd into the prepared pie crust, smoothing the top with a spatula.
Refrigerate for at least 4 hours, or until fully set.
Cut into bars and share—after all, when life gives you lemons, it’s best to make lemon bars.
